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Mini Pumpkin Cheesecakes

Delight in these creamy, spiced mini pumpkin cheesecakes that capture the essence of fall in every bite.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, Seasonal
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
For the filling
  • 16 oz cream cheese, softened Make sure it is at room temperature.
  • 1 cup pure pumpkin puree
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 3 large eggs

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and line a muffin pan with cupcake liners.
  2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter to prepare the crust.
  3. Spoon about 1 tablespoon of the crust mixture into each liner and press down firmly.
Mixing the Filling
  1. In a large mixing bowl, beat the softened cream cheese until smooth.
  2. Gradually add pumpkin puree, sugar, vanilla extract, and spices, mixing until fully combined.
  3. Beat in the eggs one at a time, mixing each thoroughly before adding the next.
Baking
  1. Spoon the cheesecake mixture into each prepared crust, filling them about 3/4 full.
  2. Bake for about 20-25 minutes, until the centers are set but still slightly jiggly.
Cooling and Serving
  1. Let the cheesecakes cool to room temperature before transferring to the fridge.
  2. Chill for at least 2 hours before serving.
  3. Top with your favorite toppings such as whipped cream, caramel drizzle, or chopped nuts.

Notes

Ensure cream cheese is at room temperature for easy blending. Don’t overmix the eggs to prevent cracks in the cheesecakes. Can customize with other spices to find the perfect flavor balance. Store leftovers in an airtight container in the refrigerator for up to 5 days.